#8 Cuttlefish with passion fruit, Jerusalem artichoke and beans

Preparation

Clean and slice the cuttlefish and fry quickly on the Tepan. Briefly blanch the broad beans and remove the waxy skin. Fry the slices of Jerusalem artichoke until crispy and season lightly with sea salt. Marinate the onion in the lemon juice and sea salt for 10 minutes. Serve all the ingredients with the passion fruit flesh and garnish with chives.

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Ingredients

400 g cuttlefish (the recipe is also suitable for squid, scallops or prawns)